The Next on the wagon is Pepper Koki. Koki is a Sindhi Style Flatbread, served as Breakfast or as a Snack. I Chose this recipe from Vaishaliji’s Blog!!! Such a sweet person she is, i messaged her twice or thrice asking doubts on the 2/3 recipes, she was very kind and answered my doubts patiently. Thanks a lot vaishaliji!!!!
I saw two varieties in Vaishali’s post. One is Pepper Koki aka Kari Mirch Waree Koki and another one is Masala Koki. I tried the pepper koki yesterday. Turned out great. They are Thick and Crisp, like a biscuit. So, we had some for our evening coffee yesterday with our guest and today morning packed some for my hubby’s breakfast with Apple-Carrot Raita and Tri-daali Dal. These Koki’s/Flat-bread stay good for 2-3 days, so apt for travel. The taste of pepper here and there in a bite, gives a nice kick to this Flat-bread!!!
1 Cup Whole Wheat Flour
1/2 tsp Black Pepper
1 tsp Ghee
Salt to taste
1/4 – 1/2 Cup of Water to make the dough
- Take the Flour in a wide bowl, add Pepper, Salt and Ghee to it.
- Mix the ghee into the flour and it will start to resemble a coarse mixture, Now add water little by little to make a tight dough. Do not add all the water at the same time
- Divide the dough into two balls, Roll each ball into a thick Disc, using a knife make diagonal cuts on the disc. Since these bread’s are rolled thick, the criss-cross markings on them , make sure they are cooked from the inside too!!!
- Heat a tava, cook the disc on the both the sides until brown spots appear on them. Smear ghee on both the sides and cook. Keep the flame in medium and cook both sides until crisp.
- We had it with our evening tea. The Koki stays good for 2 days. I served it with Apple-Carrot Raita and Tri-Daali Dal